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# Healthy recipes: Veggie Chili
- URL: https://www.foodconsumer.org/healthy_recipes_1029130810/
- Published: 2013-10-29T21:09:00.000Z
- Updated: 2026-09-15T10:33:35.000Z
- Description: A meatless chili from AICR built on two cans of black beans with red bell pepper, onion, garlic and jalapeno, simmered 30 minutes with no-salt-added tomatoes, chili powder, cumin and oregano. Four servings at 214 calories, 12 g fiber and 11 g protein.
- Author: Food Consumer
- Tags: Vegetarian Recipes, Recipes & Dining, #vivvo-import

| Meatless Chili Veggie Chili Warm up on a cool evening with this spiced-up vegetarian chili. Black beans fill you up and keep you satisfied thanks to their dietary fiber and high protein. Red sweet peppers and onion add depth and flavor to this comforting dish. Making a meatless meal has never been easier so take the challenge to eat more vegetables and less meat.                                                                                                                                         |
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| **Makes 4 servings (Yield = 5 cups).** **Per serving:** 214 calories, 5 g total fat <1 g saturated fat), 35 g carbohydrate, 11 g protein, 12 g dietary fiber, 367 mg sodium.                                                                                                                                                                                                                                                                                                                                          |
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| 1 Tbsp. olive or canola oil 1/2 large onion, chopped 1 medium red bell pepper, chopped 1 garlic clove, finely chopped 1 jalapeño pepper, seeded, deribbed, and minced 1 Tbsp. ground chili powder 1½ tsp. ground cumin 1½ tsp. dried oregano 1 (14½-oz.) can no-salt added diced tomatoes in juice 1½ Tbsp. tomato paste 1 cup water 2 (15-oz.) cans black beans, rinsed and drained 1/2 tsp. salt Fresh cilantro, chopped, for garnish Chopped scallions, for garnish Reduced-fat sour cream, for garnish (optional) |
| Directions Heat oil in large saucepan. Add onions, sweet pepper, garlic and jalapeño pepper and cook until onion is translucent, about 5 minutes. Add chili powder, cumin, and oregano and cook, stirring, for 1 minute. Add canned tomatoes, tomato paste and 1 cup water, then beans and salt. Bring to boil, reduce heat, and simmer, uncovered, for 30 minutes. Serve garnished with chopped cilantro, scallions and a dollop of sour cream, if desired. From AICR                                                |